Jackfruit Tagine

By Jen Booker

October 21, 2020

  • Yields: 2-4



2 tbsp olive oil

3 x 400g cans young green jackfruit in water (or brine)

2 red onions

4 cloves garlic

2 inch fresh ginger

10g fresh coriander

2 tbsp ras el hanout (Moroccan spice blend)

1½ tbsp tomato puree

2 tsp mint sauce

2 400g cans chopped tomatoes (use canned cherry tomatoes if you can find them)

400g tin chickpeas

½ tbsp maple syrup

1 lemon

Salt and pepper to taste

Lemon Couscous

1 preserved lemon

1 tbsp extra-virgin olive oil

1 tsp ground cumin

½ tsp chilli powder

300g couscous

400ml boiling water

Salt and pepper to taste

To Serve

10g parsley leaves

80g shelled pistachios

50g pomegranate seeds

Hummus (optional)


1Drain, rinse and pat dry the jackfruit. Cut the jackfruit pieces into 1 inch chunks. Peel and dice the red onions. Peel and grate the garlic and ginger. Pick the coriander leaves and finely dice the stalks. Cut the lemon in half. Drain, rinse and pat dry the chickpeas.

2Warm the olive oil in a pan over a medium heat, add the onions and a pinch of salt to the pan and stir for 3-4 minutes. Add the garlic, ginger and coriander stalks to to the pan and stir for 1 minute. Add the jackfruit to the pan and stir for 3-4 minutes. Add the ras el hanout to the pan and stir for 2 minutes until the jackfruit is well covered and taking on the colour of the spice blend.

3Add the tomato puree to the pan and stir for 30 seconds. Add the mint sauce to the pan and stir for 30 seconds. Add the chopped tomatoes to the pan, stir to combine, turn up the heat and leave to simmer and thicken for 10 minutes. Add the chickpeas and maple syrup to the pan. Squeeze the lemon juice into the pan, catching any pips in your free hand. Turn the heat down and leave the dish to simmer for 15-20 minutes, stirring occasionally to ensure it doesn’t catch on the bottom of the pan.

4Halve the preserved lemon and put it into a mixing bowl. Add the olive oil, cumin, couscous and boiling water. Cover with a dinner plate and set aside for 8–10 minutes. Take the plate off the bowl and fluff the couscous with a fork.

5Toast the pistachios in a dry pan over a high heat for 2 minutes. Spoon the couscous and Morocan Jackfruit Lamb into serving bowls. Garnish with coriander leaves, parsley leaves, pistachios, pomegranate seeds and serve immediately.


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